Your Guide to Cooking Bok Choy

Bok choy is the answer to what do I serve with???? – on your table in 10 minutes!  It’s a simple, healthy, versatile dinner side made with minimal effort but HUGE flavor dressed in a heavenly sesame, soy, garlic, ginger glaze.  In this post, you’ll learn how to select bok choy, how to prepare bok choy and how to cook bok choy with beautiful caramelized edges and crisp-tender stalks OR use the “jump to recipe button” to skip directly to the recipe card.

top view of bok choy recipe glazed in sesame soy sauce


 

Why you’ll love this Bok Choy Recipe

You will be obsessed with this bok choy recipe!  It’s my go-to side for all my Asian recipes and will pull you out of your side-dish rut.  This bok choy recipe:

  • Goes with practically every Asian dish or you can swap out the sauce for lemon and garlic and serve it with non-Asian dishes as well.
  • Is crazy flavorful as written but is also flexible; amp up or tone down the ginger, garlic and/or red pepper flakes.
  • Literally takes 10 minutes to make – 5 to prep and 5 to cook. 
  • Is a nutritious powerhouse, boasting fiber, vitamins and beta-carotene.

bok choy recipe in a white bowl glazed with sesame soy glaze
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Baby Bok Choy Recipe Ingredients

This bok choy recipe uses pantry friendly ingredients to amp up the flavor of this favorite Chinese vegetable. You will need:

  • Toasted sesame oil:  adds an irresistible, subtle nutty flavor.
  • Soy sauce: use reduced sodium soy sauce then salt to taste if desired.
  • Rice vinegar: use unseasoned/natural rice vinegar.
  • Asian sweet chili sauce:  is not to be confused with Asian Chili sauce/paste without the “sweet.” It is sweet and spicy and packed with flavor from a combination of red chilies, onion, garlic, brown sugar and fish sauce.  It can be found in the Asian section of your grocery store.  It is sometimes labeled “Thai Sweet Chili Sauce.”
  • Ginger: adds a warm spicy, almost pepper taste. You will need 2 teaspoons fresh or you may substitute with a heaping ½ teaspoon ground in a bind and add it directly to the sauce.
  • Garlic: use more or less depending on your garlic love. You may substitute the fresh garlic with a heaping ½ teaspoon garlic powder in a bind and add it directly to the sauce.
  • Red pepper flakes:  optional for a subtle kick.
  • Brown sugar: adds sweetness to balance the soy sauce and vinegar.
up close of baby bok choy recipe garnished with sesame seeds

Bok Choy Recipe variations

  • If you can only find regular bok choy instead of baby bok choy, you can use that in this recipe by chopping and stir frying.
  • If stir frying, consider adding other vegetables such as onions, carrots, bell peppers or broccoli.  You can also add shrimp, chicken or steak.
  • Swap the soy sauce (or part of it) for hoisin, oyster or fish sauce.
  • Swap the garlic for roasted garlic.
  • You may also swap the flavor profile entirely and omit the sauce and in it’s place melt butter, saute garlic and add a splash of lemon juice and a pinch of red pepper flakes.
top view of bok choy cut in half lengthwise in a white bowl garnished by sesame seeds

HOW TO COOK BOK CHOY

Just like all vegetables, there are many ways to cook bok choy such as stir frying, sautéing, braising, steaming, roasting, grilling, etc.  I prefer the dry-heat methods because they yield the best texture and flavor -win-win!  Here’s how to cook the best bok choy (full recipe in the printable recipe card at the bottom of the post):

  1. Prep the aromatic sauce first.  The first thing you’ll want to do is whisk the sauce ingredients together of soy sauce, water, sesame oil, Asian sweet chili sauce, ginger, garlic and red pepper flakes together in a small bowl.  This simple sauce is savory, salty, gingery, garlicky with a kick of heat and a kiss of sweet.  You want the sauce all ready to go before you start cooking so you don’t have to pause and make it while your bok choy is cooking.      
showing how to cook bok choy by whisking soy sauce, sesame oil, ginger and garlic together in a cream bowl
  1. Thoroughly wash and dry the bok choy. Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.  It is important to thoroughly dry the bok choy so it will sear and caramelize and not just steam.
  2. Cut bok choy.  Cut each baby bok choy in half lengthwise.  This gives you a flat surface to sear, keeps the bok choy intact for easy flipping and opens up the the bok choy so the sauce can envelop every nook and cranny.
showing how to cut bok choy by slicing it in half lengthwise
  1. Sear bok choy for maximum flavor.  We are essentially searing the bok choy just until the white parts are crisp-tender, about 4 to 5 minutes.  Searing caramelizes the bok choy, adding a nutty, sweet dimension of flavor that can’t be achieved by other cooking methods.  First, you’ll add the bok choy in a single layer cut side down in a nonstick skillet and cook without stirring until the bottom starts to caramelize, about 2 minutes. 
  2. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted). Transfer to a plate.
showing how to cook bok choy by adding baby bok choy cut side down in a black nonstick skillet
  1. Simmer the flavorful sauce.  Next, it’s time to add the sauce.  Adding the sauce at the very end of cooking allows the bok choy to caramelize first.  Simmering the sauce for just a minute or so awakens the garlic and ginger and reduces it to a sticky glaze.
showing how to cook bok choy by simmering sauce in a black nonstick skillet
  1. Combine.  Add bok choy back to the skillet and turn with tongs until each bok choy halve is glazed in the heavenly soy, garlic ginger coating.
showing how to cook bok choy recipe by stirring bok choy with sauce
  1. Garnish.  Transfer to a platter and garnish with sesame seeds.
showing how to cook baby bok choy recipe by garnishing with sesame seeds

TIPS FOR COOKING BOK CHOY

  • Thoroughly wash bok choy or else you’ll end up with grit in your recipe.
  • Thoroughly dry bok choy so it can caramelize and doesn’t just steam.
  • Use a nonstick skillet so the sauce doesn’t stick to the pan and burn.
  • Use tongs to add the bok choy to the skillet and flip so you don’ burn yourself! 
  • Press bok choy down with tongs to ensure it makes contact with the skillet.
  • It’s okay if the leaves of the bok choy don’t lay in the pan and go up the sides because they take less time cook than the stalks.
  • The cooking time depends on how tender you want the stalks and wilted you want the leaves.
  • Don’t overcook the sauce or the garlic can burn and make the sauce bitter.
  • Whisk the sauce ingredients together first so the bok choy doesn’t have a chance to get cold while you stop and make the sauce.
  • This bok choy recipe is best served warm.

How to Prepare Bok Choy

Bok choy needs to be thoroughly washed before cooking. You will be amazed at how much dirt is hidden in the nooks and crannies, especially in between the stalks, near the base. 

  • Chopped bok choy:  if you are going to chop the bok choy, then treat it like you would a head of lettuce and chop it up completely before washing it. To wash, add the chopped bok choy to a bowl of cold water and swish it around to remove all of the dirt, then rinse and drain.  I find the easiest way to clean chopped bok choy is to just use a salad spinner and then pat dry.
  • Individual stalks:  plunge the separate stalks into a bowl of cold water or rinse each stalk individually.  Pat or spin dry with a salad spinner.
  • Whole: place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves.  If slicing bok choy lengthwise after washing, take care that the inside is dry too, especially for sauteing like in this recipe so the bok choy can caramelize and not steam.

How to cut bok choy

Large bok choy and baby bok choy can both be chopped, but only baby bok choy can be halved and still cook properly.  Here’s how to cut bok choy and baby bok choy:

Large bok choy:

Large bok choy is typically chopped and treated as two separate vegetables – the stalks and the leaves because the stalks take much longer to cook.  This means you’ll want to separate the greens from the whites when you chop.   

  • To start, chop off the top leafy green section.  Stack the leaves on top of each other and cut crosswise into strips, then back the other direction to create desired size pieces.
  • For the bottom, cut off the root end, about 1-inch from the base.  Slice the stalks in half lengthwise, then the other way to create desired size pieces.

baby bok choy

Baby bok choy can be eaten whole, halved lengthwise, chopped or the stalks separated.

  • Chopped:  cut off the root end, about 1-inch from the bottom.   Stack the stalks on top of each other and, depending on size, slice in half lengthwise or proceed directly into slicing crosswise.  Chopped bok choy is great in stir fries.
  • Cut lengthwise:  Slice the bok choy in half lengthwise, from the leaves through the stem. Halved bok choy is great for sautéing, braising, grilling or roasting.
  • Individual stalks:  cut off the root end, about 1-inch from the bottom then separate the stalks.  Individual stalks are great for stir frying.

WHAT TO SERVE WITH THE BEST BOK CHOY RECIPE

Bok choy is excellent to serve with any of your favorite Asian dishes.  It pairs beautifully with:

How to Store bok choy (fresh)

Store bok choy in a loose plastic bag in the vegetable drawer of your refrigerator for up to 5 days.  Don’t wash the bok choy until you’re ready to cook it or it can mold and wilt prematurely. 

Baby Bok Choy FAQs

WHAT DOES BOK CHOY TASTE LIKE?

The great thing about bok choy is you get two different tasting experiences from the light, crisp, and crunchy stalks on the bottom and the dark green leaves on top. The stalks have a mildly sweet flavor and a crunchy, juicy texture that reminds me of celery.  The leaves have a spinach-like taste with a very mild, peppery bitterness.  As bok choy matures, the bitterness increases along with subtle mustardy notes.

WHAT IS THE DIFFERENCE BETWEEN BOK CHOY AND BABY BOK CHOY?

Both bok choy and baby bok choy have a place in your kitchen.  Here’s what sets them apart:
Baby bok choy is the same vegetable as bok choy but is harvested earlier.
Mature bok choy is about a foot long, whereas baby bok choy is about half that size.
Mature bok choy has thicker stocks and a stronger more pungent flavor; baby bok choy is more mild and sweeter. Most people prefer baby bok choy over mature bok choy.
As its name implies, baby bok choy is smaller and has thinner, more tender stalks and more tender leaves.
Baby bok choy can be cooked whole but mature bok choy should be chopped. 
Baby bok choy can be served fresh in salads, slaws, etc. but mature bok choy is best cooked. 

BOK CHOY NUTRITION

Let’s talk about one more reason to love bok choy – it is super good for you!  In fact, bok choy ranks sixth on the Aggregate Nutrient Density Index (ANDI) for fruits and vegetables, meaning it ranks sixth for the most nutrients per calorie (vitamins, minerals and antioxidant capacity). 
In a nutshell, bok choy is low in carbohydrates and calories but high in fiber, glucosinolates, vitamins, minerals and nutrients, specifically vitamins A, C and K, beta-carotene and folate.
According to the United States Department of Agriculture (USDA) National Nutrient Database, 1 cup of raw bok choy, weighing 70 grams (g) contains:
9 calories
1.05 g of protein
1.53 g of carbohydrates
0.7 g of dietary fiber
0 g of cholesterol
31.5 mg of vitamin C
156 mcg of vitamin A (RAE)
31.9 mcg of vitamin K
46 micrograms (mcg) of folate
In addition to the nutrients above, bok choy contains small amounts of vitamin B6, potassium, iron, thiamine, calcium, magnesium and phosphorus. All of these nutrients in bok choy help your body in many ways. For example:
Vitamin C is an anti-inflammatory that can boost immune health and reduce the risk of heart disease and cancer.  It also builds collagen, which forms body tissue and bone, and helps cuts and wounds heal.
Vitamin K is important for maintaining bone health and wound healing; it helps produce four of the 13 proteins needed for blood clotting.
Vitamin A helps support eye health, cell division, immune system, and reproduction. Vitamin A also helps the heart, lungs, kidneys, and other organs function properly. Vitamin A also has antioxidant properties which might protect your cells against the effects of free radicals, reducing the risk of heart disease, cancer and other diseases. 
Folate is one of the B-vitamins and helps support cellular functions that gives you energy by breaking down carbohydrates, proteins and fats.  It also helps your body build red blood cells which allows oxygen to be used by the body.
Glucosinolates help protects against several chronic diseases, including cancer, heart disease and diabetes.
So, in addition to how yummy this bok choy recipe is, now you have dozens of reasons to consume bok choy regularly!

top view of bok choy recipe garnished by sesame seeds in a white bowl

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Sesame Baby Bok Choy Recipe

Bok choy glazed in a heavenly sesame, soy, garlic ginger coating – on your table in 10 minutes! Bok choy is a simple, healthy, quick dinner side that is extremely versatile and the answer to all your side dish woes. It’s made with minimal effort but HUGE flavor from a simple sauce of soy sauce, rice vinegar, toasted sesame oil, Asian sweet chili sauce, garlic and ginger. And if you’ve never cooked with bok choy before, never fear! Bok choy is an easy-to-find, cabbage-like green that’s popular in Asian cuisine. In this post, I’m going to teach you how to select bok choy, how to prepare bok choy and how to cook bok choy using a simple skillet method to produce beautiful caramelized edges and crisp-tender stalks coated in a tantalizing sauce.
Servings: 4 servings
Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes

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Ingredients

  • 1 pound baby bok choy

Sauce

Instructions

  • Whisk the sauce ingredients together in a small bowl; set aside.
  • Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
  • Cut each bok choy in half lengthwise.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
  • Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!).
  • Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
  • Transfer to a platter and garnish with sesame seeds. Serve immediately.

Notes

Tips for This Bok Choy Recipe

  • Ginger:  you may substitute fresh ginger with a heaping ½ teaspoon ground ginger and add it directly to the sauce.
  • Garlic: you may substitute fresh garlic with a heaping ½ teaspoon garlic powder and add it directly to the sauce.
  • Asian sweet chili sauce not to be confused with “Asian chili sauce” without the sweet.  You may substitute with 1 teaspoon brown sugar and additional red pepper flakes. 
  • Thoroughly wash bok choy or else you’ll end up with grit in your recipe.
  • Thoroughly dry bok choy so it can caramelize and doesn’t just steam.
  • Use a nonstick skillet so the sauce doesn’t stick to the pan and burn.
  • Press bok choy down with tongs to ensure it makes contact with the skillet.
  • It’s okay if the leaves of the bok choy don’t lay in the pan and go up the sides because they take less time cook than the stalks.
  • The cooking time depends on how tender you want the stalks and wilted you want the leaves.
  • Don’t overcook the sauce or the garlic can burn and make the sauce bitter.
  • This bok choy recipe is best served warm.

Storing and Reheating the Leftovers

  • Storage: Leftover cooked bok choy can be stored in an airtight container for up to 2 days. The leftover stalks will be tasty but the greens can become mushy.
  • Reheat:  Reheat bok choy in skillet over medium-low just until warmed through.

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Recipe adapted from Cook’s Illustrated

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2 Comments

  1. Mary K says

    Very tasty! My husband loves it and will make again!

    • Jen says

      Yay! Thank you so much, Mary, I am delighted this is a repeat!!